Toasted Barley And Berry Granola

• 1/4 cup unsalted pumpkinseed kernels
• 1/4 cup unsalted sunflower seed kernels
• 1/3 cup maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground cardamom
• 2 cups rolled barley flakes
• 1/4 cup toasted wheat germ
• 1/3 cup dried blueberries
• 1/3 cup sweetened dried cranberries

1. Preheat oven to 325u0b0.
2. Place pumpkinseed kernels and sunflower seed kernels on a baking sheet lined with parchment paper. Bake at 325u0b0 for 5 minutes. Cool seeds in pan on a wire rack.
3. Combine syrup and next 6 ingredients (through cardamom) in a medium bowl. Stir in toasted kernels, barley, and wheat germ.
4. Spread barley mixture in a single layer on a baking sheet lined with parchment paper. Bake at 325u0b0 for 25 minutes or until lightly browned, stirring every 10 minutes.
5. Remove from oven; cool granola in pan on a wire rack. Stir in dried blueberries and dried cranberries. Store in an airtight container.
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unsalted pumpkinseed kernels, kernels, maple syrup, brown sugar, canola oil, ground cinnamon, vanilla, salt, ground cardamom, rolled barley, toasted wheat germ, blueberries, cranberries

Taken from www.myrecipes.com/recipe/toasted-barley-berry-granola (may not work)